Alice Liveing’s garlic mushroom frittata
Alice Liveing’s Mushroom Frittata is so simple, yet utterly delicious. The perfect mid-week meal using our fabulous Old Cotswold Legbar eggs, a yolk that’s bound to brighten your day.
Slice the mushrooms and begin frying them for around 4-5 minutes in some butter before removing and leaving to drain in a sieve.
Chop the spinach, garlic and chives. Add into the pan, adding the mushrooms back in with some more butter. Whisk the eggs and pour into the pan. Leave to cook until almost set.
Finally, place under the grill for 3-4 minutes until fully set. Serve on a plate and dress with a handful of rocket.
250g chestnut mushrooms
2 handfuls of fresh spinach
1 handful of rocket
1 clove of garlic
1 tablespoon of chives
4 Old Cotswold Legbar Eggs